Tiny Potatoes with Herbs

Trader Joe's has this bag of adorable little baby yellow potatoes. I went there on Friday night to get some groceries and figured I would get a bag of these. This is the recipe I made with them and we really enjoyed them. Bryan always approves when I make potatoes with our dinner. I am glad to have found a delicious and nutritious way of preparing them and it takes no time at all.

We served these potatoes with some all-natural jalapeno chicken sausage and oven roasted broccoli, but I imagine these would be quite tasty with a grilled steak. :)

Tiny Potatoes with Herbs
Serves: 4
Adapted by: http://www.skinnytaste.com/2011/08/teeny-tiny-potatoes-with-rosemary.html

Ingredients:
1 pound tiny potatoes OR 1 pound small potatoes cut in half
2 teaspoons extra virgin olive oil
1 teaspoon kosher salt
fresh cracked pepper
2 tablespoons fresh herbs, such as rosemary, thyme, or dill - used dill for this recipe
1 teaspoon garlic, minced - optional but recommended

Directions:
-Place potatoes in a skillet with the oil, salt and pepper on low heat. Cook with a tight lid on the skillet for about 20 to 25 minutes, making sure to toss the potatoes around to prevent from sticking or burning.
-Remove from the heat and let the potatoes sit for 5 minutes without removing the lid.
-Toss the fresh herbs and garlic together and toss with the potatoes.
-Serve hot

Enjoy! :)

Baked Butternut Squash

Yes, I realize that squash is typically a fall vegetable but I just can't help that I am quite obsessed with making it year round. I had the perfect opportunity last night to make some because my husband was away on business and I had two of my girlfriends over for supper. He doesn't care for butternut squash, so I rarely make it when he is home. My friend Jamie helped me prepare this dish and we devoured it. It is very simple and doesn't take a lot of prep work at all. We had baked butternut squash, oven roasted garlic asparagus, and zucchini parmesan stuffed chicken breasts. Delicious!

*tip: you could use acorn squash in place of butternut squash.

Baked Butternut Squash
Serves: varies (depends on size of squash)
Adapted by: http://www.fortheloveofcooking.net/2008/10/baked-butternut-squash-and-acorn-squash.html

Ingredients:
1 butternut squash
2 to 3 tablespoons light butter
brown sugar
cinnamon
nutmeg

Directions:
-Preheat oven to 350 degrees.
-Slice the butternut squash in half. Scrape out the seeds and rinse off.
-Place squash in a roasting pan or baking dish that has been sprayed with nonstick cooking spray.
-Spread butter all over the two halves of the squash.
-Sprinkle the squash with cinnamon, brown sugar, and nutmeg. You can determine how much of each of these spices you use. If you want it extra sweet, add a lot and if you prefer a mild taste, just a pinch of each will suffice.
-Cover dish with tin foil and bake in the oven for 30 to 40 minutes or until fork tender.
-You can slice the squash into chunks and serve
-Make sure to let guests know that they need to remove the skin or just cut around it

Enjoy! :)

Skinny Chocolate Chip Buttermilk Scones

A few years ago I had never even eaten a scone. Now I find myself trying all kinds of scones, from savory to sweet, and I am always pleased with the results. I knew I had to try this recipe because it contains chocolate and it is still quite nutritious. I love that it uses wheat flour and they still turn out moist and fluffy and delicious. This is the perfect combo for me. :)  This is a very scrumptious scone recipe that you are going to love. These taste great with coffee for breakfast or you can eat them in the evening for a healthier snack. These are also great for a brunch.

This recipe makes 12 scones but if you have a small family you can cut the recipe in half and only make 6.

Skinny Chocolate Chip Buttermilk Scones
Serves: 12 scones
adapted by: http://www.skinnytaste.com/2012/01/skinny-chocolate-chip-buttermilk-scones.html

Ingredients
3/4 cup cold low-fat buttermilk
1/4 cup sugar
2 teaspoons pure vanilla extract
1 large egg
1 cup whole wheat pastry flour OR 1 cup all purpose flour
1 cup white whole wheat flour OR whole wheat flour
1 tablespoon baking powder
1/2 teaspoon lite salt
3 tablespoons light butter, cut into small pieces (must be cold)
3/4 cup chocolate chips - I use dark chocolate chips
cooking spray
1 large egg white, lightly beaten
1 1/2 teaspoons sugar

Directions
-Preheat oven to 375. Spray baking sheet with nonstick cooking spray.
-In a small bowl, whisk together the buttermilk, sugar, vanilla extract and egg.
-In a medium mixing bowl, combine the flours, baking powder, and salt and whisk together. Cut in the chilled butter with a pastry blender, or you can use to forks, and continue to cut butter into mixture until the butter is in small pea-sized pieces. Gently fold the chocolate chips into the mixture.
-Add the liquid ingredients to the medium mixing bowl and stir just until moistened.
-Place dough on baking sheet and form into a 9-inch circle, about 3/4'' thick. Use a knife or pizza cutter and slice 12 wedges.
-Brush egg white over all of the dough and sprinkle sugar. Bake in the oven until golden brown, which takes about 20 minutes, depending on the oven.
-Best when served warm
-Make sure to cool completely before storing. Once cooled, store in an airtight container for up to 3 days. You can reheat in the microwave for a few moments or in the oven just until warmed, if desired.

Enjoy! :)

Trail Mix Ideas

Bryan and I love to snack on trail mix when we are slightly hungry but don't want a meal. There are so many ways to make homemade trail mix and it usually is much cheaper and healthier than the versions they sell in the store. I thought it would be good to provide some different recipes on how to make your own versions of trail mix.

These recipes are perfect because you can make quite a large batch and then separate servings into small ziploc bags for quick "on the go" munchies.  Just be careful with portion control when you eat trail mix. People regularly think that it is healthy for you so they can have as much as they want, but the truth is that trail mix bags are usually very high in calories, so make sure to stick with 1/2 cup servings.

All of these mix ideas came from Cooking Light.

Sweet-Tooth Trail Mix
Serving size is 1/2 cup

2 cups pretzel sticks or mini pretzels
2 cups multigrain cheerios
1 cup mini marshmallows
1/2 cup dark chocolate M&M's
1/2 cup raisins - recommend the golden raisins

Crunch Mix
Serving size is 1/2 cup

1/2 cup craisins or dried cherries
2 cups whole grain rice chex
1/2 cup roasted pistachios or whatever nut you prefer - recommend pistachios or almonds
3 cups Kashi Go Lean Crunch Cereal

Salty-Sweet Trail Mix
Serving size is 1/2 cup

1 1/2 cups post honey nut shredded wheat
1 cup dried mangoes or whatever dried fruit you prefer - I use dried banana chips
3 cups Triscuit whole wheat thin crisps
1/2 cup roasted almonds

Wild Animal Mix
Serving size is 1/2 cup

2 cups low fat animal crackers (walmart sells huge bags of chocolate and regular animal crackers)
3/4 cup dried blueberries
3/4 cup roasted pecan halves
2 1/2 cups air-popped popcorn

S'more Trail Mix
Serving size is 1/2 cup

3 cups air-popped popcorn
1 cup golden grahams
1 cup mini marshmallows
1/2 cup dark chocolate M&M's
1/2 cup raisins

Enjoy! :)

Low Carb Beef & Zucchini Lasagna

I've been wanting to try a low carb lasagna for quite some time and decided now was the perfect time. We love italian dishes in our house but find that eating pasta dishes more than 1 night a week causes us to gain unwanted weight. This is the solution to that problem and my oh my it was super tasty!

I also loved how this recipe incorporates veggies in it. You know how I feel about my veggies and love when I can add them to main dishes. :)

Low Carb Beef & Zucchini Lasagna
Serves: 4 servings (can be doubled for 8 servings)
Adapted by: http://www.food.com/recipe/zucchini-lasagna-lasagne-low-carb-749

Ingredients:
2 1/2 cups zucchini, sliced 1/4 inch thick - 2 medium zucchini will suffice
1/2 pound lean ground beef OR ground turkey breast - I used beef
1/4 cup yellow onion, chopped
1/4 cup carrots, peeled and diced - Optional
2 small tomatoes, cut up - I used 2 roma tomatoes
1 6oz can tomato paste
1 clove of garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 cup water
1/8 teaspoon black pepper
1 egg
3/4 cup low fat or fat free ricotta cheese - I use low fat
1/2 cup part skim mozzarella cheese, shredded
1 teaspoon white whole wheat flour OR all purpose flour

Directions:
-Spray a baking sheet with nonstick cooking spray. Place slices of zucchini on baking sheet and spray with a little cooking spray or extra virgin olive oil spray. Season with salt and pepper. Roast in a preheated 400 degree oven for about 5 minutes.
-Remove from oven and set aside.
-Take a nonstick cooking pan and cook the ground beef. Season with salt and pepper. Just before the beef is done cooking, add the onion and carrots and cook until tender; drain any fat.
-Keep the meat in the pan and add the tomatoes, tomato paste, garlic, oregano, basil, thyme, water, and black pepper. Mix everything together and bring to a gentle boil.
-In a small mixing bowl add the egg and beat it slightly with a whisk. Add the ricotta cheese, 1/4 cup of mozzarella cheese and flour. Mix together.
-In a 1 1/2 quart baking pan, place half of the meat mixture on the bottom of it. Top with half of the zucchini slices and cover those with the cheese mixture. Repeat the process again, starting with the meat sauce.
-Bake uncovered at 375 degrees for 30 minutes.
-Sprinkle with remaining cheese and bake 10 more minutes.
-Let sit for 5 minutes before serving

Enjoy! :)

Mini Greek Yogurt Cheesecake Cupcakes W/Berry Sauce

Every one has a sweet tooth and I firmly believe you should allow that sweet tooth to win every now and then. When I have a craving for something sweet, I try to make sure that it isn't completely horrible for me and I really strive to eat things that give me some nutrition. These mini greek yogurt cheesecakes are the perfect solution for a sweet tooth, without all the extra guilt that can come from eating desserts that are high fat/high calorie.

Mini Greek Yogurt Cheesecake Cupcakes w/Berry Sauce
Serves: 12 cheesecake cupcakes
Adapted by: http://vol25.typepad.com/vol25/2012/03/low-calories-greek-yogurt-cheesecake-minis.html

Ingredients
12 ounces plain Greek Yogurt - Strongly recommend Chobani
1 package sugar free cheesecake pudding mix
1 cup almond milk (or any other milk you prefer) - recommend using sweetened vanilla almond milk
3 tablespoons light butter
5 graham crackers
12 cupcake liners
1 cup berry, of your choice - I recommend blueberries or raspberries

Directions:
-Take a small ziploc bag and add the graham crackers to it. Crush the graham crackers into small pieces.
-Melt the 3 tablespoons of butter and add to the graham cracker mixture. In each cupcake liner, press a little of the graham cracker mixture on the bottom of each. Make sure to press firmly to pack it down.
-In a medium mixing bowl, combine the greek yogurt, pudding packet, and milk and mix well. A whisk works best when mixing these together.
-Add yogurt mixture to each of the cupcake liners, making sure to distribute evenly among all 12 liners.
-Pop the cheesecakes in the refrigerator for 30 minutes.
-While cheesecakes are setting in the refrigerator, you can make a simple berry sauce to pour over the cheesecake cupcakes.
-For the berry sauce, use 1 cup of any berry you prefer (it can be fresh or frozen), and add to a small nonstick saucepan. Add 1 tablespoon of sugar and heat berry/sugar mixture on medium heat until the mixture starts to boil. You can mash or stir the cooked fruit so it appears more runny. Add 1 tablespoon of corn starch to the mixture and stir together very well. The mixture will be thicker and then is ready to pour over your cheesecake cupcake.
-Serve

Enjoy! :)

Honey Chipotle Turkey Meatballs

I absolutely love making meatballs for dinner. There are so many different ways to make them. You can use ground turkey, ground pork, ground chicken, or ground beef. I love the limitless ways you can prepare them and could never imagine just buying the frozen kind that are already prepared. We eat meatballs fairly regularly in our house. Some of our favorites are buffalo chicken meatballs, teriyaki meatballs, italian meatballs, and now these honey chipotle meatballs are up high on the list as well.  The original recipe calls for the use of ground turkey but I had organic, grassfed ground beef thawed out and we loved them as beef meatballs.  Don't be fooled by the word chipotle in the title, these can be made as spicy or as mild as you prefer.

We served these meatballs with some fresh steamed broccoli and cauliflower and some homemade wheat Irish Soda bread.

Honey Chipotle Turkey Meatballs
Serves: 4
Adapted by: http://traceysculinaryadventures.blogspot.com/2012/03/honey-chipotle-turkey-meatballs.html

Ingredients
1 pound ground turkey breast or lean ground beef
1/2 yellow onion, diced finely
2 cloves of garlic, minced
1/4 teaspoon lite salt
1/4 to 1/2 teaspoon black pepper
3 tablespoons pure honey
2 to 4 chopped chipotle chiles in adobo sauce (depending on how spicy you want to make this recipe) - I used 3 chipotle peppers and some of the sauce they were in and it had a little kick
4 teaspoons apple cider vinegar
1 tablespoon extra virgin olive oil

Directions
-Preheat oven to 375 degrees.
-In a mixing bowl, combine the onion, garlic, salt, pepper and ground meat. Use your hands to mix the ingredients together. Form meat mixture into 10 to 12 meatballs. They should be about the size of a golfball.
-In a small mixing bowl, combine the honey, chiles, and vinegar. Set aside.
-Set a large nonstick, ovenproof skillet on the stove and add the oil. Heat pan over medium to medium high heat.
-Add the meatballs to the hot skillet and cook until all the meatballs are browned on all sides, which takes about 10 minutes.
-Move the skillet to the oven and cook the meatballs for 10 minutes. Remove meatballs from the oven and pour the reserved sauce over all of the meatballs and then return to the oven for an additional 5 to 10 minutes, or until they are cooked completely.
-Remove from the oven and serve immediately

Enjoy! :)

Pizzucchini

I am always searching for recipes that make vegetables a big part of the dish. Vegetables are super nutritious for you and always help to keep the calorie count down, most of the time, and really balances out the meal. This is a scrumptious way to eat zucchini for a meal. It is really fun to make, or at least it was for me, and it delivers great tasting food. These may look like they are time consuming but they come together very quickly. I served this dish with some whole wheat penne pasta and tossed it with a little olive oil, garlic, and fresh herbs and sprinkled some parmesan cheese on top.

This particular recipe calls for using ground turkey but you could probably use lean ground beef or italian sausage if you wanted to. Using italian sausage would probably increase the fat and calorie content, so just make sure you look at what products you are using.

Pizzucchini
Serves: 4, 2 zucchini boats per serving (you can cut the recipe in half and only use 2 zucchini for 2 servings)
Adapted by: http://www.dashingdish.com/2010/08/pizzucchini/

Ingredients:
4 large green zucchini, halved lengthwise
1 pound lean ground turkey breast or ground turkey sausage
1/4 cup onion, diced
2 teaspoons garlic powder
1/4 teaspoon lite salt
1/4 to 1/2 teaspoon black pepper
1 cup pizza or pasta sauce, of your choice (I purchased a pasta sauce that was full of summer veggies to boost the nutritional value even more)
2 tablespoons grated reduced-fat parmesan cheese
1/2 cup mozzarella cheese, shredded (buy the reduced-fat version if you can find it)
1 tablespoon dried basil, optional
1 tablespoon dried oregano, optional

Directions:
-Preheat oven to 400 degrees. Spray a 9 x 13 baking dish with cooking spray and set aside.
-In a nonstick skillet, add the turkey, onion, garlic, salt and pepper and cook over medium high heat until turkey is brown and cooked through. (If you are using the basil and oregano, you would add it at this time as well)
-While turkey is cooking on the stove, make the zucchini boats by scooping the seeds from the center of each zucchini half, using a spoon to do this. This will make 8 zucchini boats. Set each of them in the baking dish, making sure to place them side by side.
-Spoon turkey mixture into each of the zucchini boats. Sprinkle with mozzarella cheese and bake for 10 to 12 minutes, or until cheese is golden brown and zucchini is cooked to your preference.
-Serve

Enjoy! :)

Herb Pork Chops with Caramelized Shallots

This pork chop recipe is exactly the kind of recipe I would cook during the work week. It is simple, quick, and absolutely delicious and healthy for you.

I served these pork chops with some fresh oven roasted green beans and cauliflower that was topped with some parmesan cheese. We had homemade wheat irish soda bread on the side. The entire meal was scrumptious.

Herb Pork Chops with Caramelized Shallots
Serves: 4 or 5 servings
Adapted by: http://www.fortheloveofcooking.net/2012/03/herb-pork-chops-with-caramelized.html

Ingredients
1 tablespoon extra virgin olive oil
2 teaspoons fresh chives, chopped OR 1 teaspoon dried chives
1 teaspoon fresh thyme, chopped OR 1 teaspoon dried thyme
1 teaspoon fresh parsley, chopped or 1 teaspoon dried parsley
3 cloves of garlic, minced
1 pound center cut, bone in pork chops - trimmed of any fat
sea salt and fresh cracked pepper, to taste
1 tablespoon light butter
1 large shallot, minced
1/4 teaspoon grated lemon zest

Directions:
-In a bowl, combine the olive oil, chives, thyme, parsley, and garlic and whisk together.
-Season each pork chop with salt and pepper. Brush some of the olive oil/herb mixture on each of the pork chops, making sure to coat both sides. Set aside for 15 minutes for the meat to come to room temperature.
-You can cook these pork chops on an outdoor grill, a grill pan inside, a george foreman grill, or in the oven.
-I used a cast iron skillet and cooked these chops on the stovetop.
-Heat the pan over medium high heat. Once the pan is hot, add the pork chops and cook for 6 to 7 minutes per side or until the pork is cooked to the appropriate temperature. Remove the pork chops from the pan and let rest for 5 minutes. This allows the juices to redistribute.
-To the skillet, add the butter, lemon zest, and minced shallots. Cook, stirring often, for 5 to 7 minutes or until they are caramelized.
-Top each pork chop with some of the caramelized shallots and serve.

Enjoy! :)

Broccoli Gratin

I could eat broccoli every day of the week if I could get away with it in my house. It is one of my favorite vegetables. It is loaded with nutrition and tastes delicious when cooked all different ways. This is by far one of my favorite broccoli recipes I have tried lately.

Broccoli Gratin
Serves 4 larger portions or 6 smaller portions
Adapted by: http://successful2gether.blogspot.com/2012/04/broccoli-gratin-secret-recipe-club.html

Ingredients
1 1/2 pounds fresh broccoli, cleaned and cut into chunks or small pieces
pinch of red pepper flakes
1/2 cup of milk (use 1% or skim)
salt and pepper, to taste
3 ounces shredded white cheddar cheese
1/4 cup italian seasoned bread crumbs
1 tablespoon light butter, cut into small pieces

Directions
-Preheat oven to 400 degrees.
-Place broccoli in a steamer for 3 to 5 minutes, or just until the veggies are crisp tender. You can also place broccoli in a small pan of boiling water and cook for 3 to 5 minutes. I prefer to steam because it is healthier.
-Drain the broccoli and add to a casserole/baking dish.
-Add the red pepper flakes, salt and pepper. Toss all around to coat everything, making sure to spread everything out evenly.
-Pour the milk over the top of the broccoli, then sprinkle with the cheese and breadcrumbs. Top with the pieces of butter.
-Bake in the oven for 15 to 20 minutes or until the dish is heated through and the cheese is melted and bubbly.
-Serve immediately

Enjoy! :)

Pineapple Chicken

Some of you may be thinking that fruit doesn't belong in main dishes but I completely disagree. I think fruit, if used correctly, can really compliment a dish. I especially love pineapple when cooking meals. I often top my pizza with some fresh pineapple or add a slice to a tropical burger. This is a great way to try and incorporate a fruit into a main dish. This pineapple chicken is delicious and so easy to make. It goes well on top of brown or jasmine rice and some steamed sugar snap peas on the side.

Pineapple Chicken
Serves: 4
Adapted by: http://sarahscucinabella.com/2011/01/13/pineapple-chicken/

Ingredients
olive oil spray or 1 teaspoon extra virgin olive oil
1 pound boneless chicken tenderloins
salt and pepper, to taste
1 20oz can crushed pineapple (try to find no sugar added or in a light syrup)
1/3 cup reduced sodium soy sauce
1 teaspoon cornstarch

Directions
-Heat a nonstick skillet over medium heat. Add the olive oil or spray pan with olive oil spray.
-Add the chiciken and season with salt and pepper. Cook for 3 to 4 minutes per side until it is browned but not cooked completely.
-Add the crushed pineapple (along with the juices from the can) and the teriyaki sauce. Make sure to coat all the chicken evenly and cover the pan. Reduce heat to medium low and cook 10 to 15 minutes.
-Remove chicken from the pan and whisk in the cornstarch. Allow mixture to thicken up and start to boil. This takes 2-3 minutes.
-Serve chicken over rice and spoon mixture on top of everything.

Enjoy! :)

German Chocolate Cake Cookies

Yes, you read the title of this blog correctly. Don't these cookies just make your mouth start to water just thinking about how good they are going to taste. My  husband and I love german chocolate cake so I just had to try this recipe out and see how it tastes. These cookies are absolutely delicious and I don't think you will have a hard time getting people to eat them. I split this recipe in half and only made a half batch of cookies.

German Chocolate Cake Cookies
Serves: 4 dozen small cookies or 18 large cookies
Adapted by: http://penniesonaplatter.com/2012/02/07/german-chocolate-cake-cookies/

Ingredients:
1 cup unsalted butter, softened (set out about 1 hour before you plan to make the cookies)
1 cup light brown sugar or brown sugar substitute equivalent
1 cup granulated sugar or sugar substitute equivalent
2 teaspoons pure vanilla extract
2 large eggs, beaten
1 cup all purpose flour
1 1/4 cup white whole wheat flour or whole wheat flour
1/2 cup unsweetened baking cocoa powder
1 teaspoon baking soda
1/4 teaspoon lite salt
1 cup semisweet chocolate chips (I used Hershey dark chocolate chips)
1 cup shredded sweetened coconut flakes
1 cup chopped pecans

Directions:
-Preheat oven to 375 degrees.
-Line baking sheets with parchment paper or spray with nonstick cooking spray.
-In a large mixing bowl, beat the butter, sugars, vanilla and eggs.
-In a medium mixing bowl, combine the flour, cocoa powder, baking soda and salt.
-Slowly add the dry ingredients to the wet ingredients. Blend mixture until combined and then stir in the chocolate chips, coconut and pecans.
-Drop by heaping tablespoons onto baking sheets; approx 12 cookies per baking sheet.
-Bake cookies for 8 to 10 minutes.
-Remove from the oven and allow to cool on a wire rack.
-Serve or store in an airtight container once completely cooled

Enjoy! :)

Sesame Snow Peas and Peppers

It is that time of year when the grocery stores are starting to get better fruits and vegetables. I love when Spring rolls around because the produce is always better in the Spring and Summer. I saw this recipe recently on a blog I follow and I instantly wanted to try it. Here is a delicious side dish that goes well with all kinds of meals. We served these snow peas with some homemade spicy basil chicken and steamed brown rice.

Sesame Snow Peas and Peppers
Serves: 4
Adapted by: http://www.fortheloveofcooking.net/2012/04/sesame-snow-peas-and-peppers.html

Ingredients:
2 teaspoons sesame oil
2 cups of snow peas, washed and trimmed
1/2 cup baby bell peppers, sliced OR assorted red, green, and yellow bell pepper, chopped
sea salt and fresh cracked pepper, to taste

Directions:
-In a saute pan, add the sesame oil and heat over medium heat.
-Add the snow peas and bell peppers to the skillet and cook, stirring frequently, for about 5 minutes.
-Season with salt and pepper and serve immediately.

Enjoy! :)

Veggie Herbed Couscous Pilaf

One of our goals this year was to try new kinds of foods, even if they seem a little different than what we are used to eating. While most of you have probably had couscous before, Bryan and I had not. This was our first recipe we made with it and we really liked it. Hopefully we find some more delicious and healthy couscous recipes to incorporate into our meals.

I used whole wheat couscous but you can use regular if you don't like or have the wheat kind. I always try to use whole grain or wheat versions of any grains because they are much healthier.

This side dish recipe takes 10 minutes to prepare and cook, which is great for a weeknight side dish recipe. :)

Veggie Herbed Couscous Pilaf
Serves: 4
Adapted by: http://www.fortheloveofcooking.net/2012/03/herbed-couscous-pilaf.html

Ingredients:
1 teaspoon extra virgin olive oil
2 shallots, minced OR 1/2 medium yellow onion, diced
1 whole carrot, peeled and chopped into bite-size chunks
1/2 cup whole wheat couscous
1/2 cup + 1 tablespoon reduced sodium chicken broth
sea salt and fresh cracked pepper, to taste
1 tablespoon fresh parsley, chopped OR 2 teaspoons dried parsley
1 tablespoon fresh chives, chopped OR 2 teaspoons dried chives

Directions:
-Heat the olive oil in a nonstick saute pan over medium heat. Add the minced shallot and diced carrots. Saute for 2 to 3 minutes. Add the couscous and cook for an additional 2 minutes.
-Add the chicken broth, salt, and pepper, to taste; bring entire mixture to a boil.
-Cover, remove from heat, and let stand for 5 minutes.
-Add the parsley and chives and fluff the entire mixture with a fork.
-Taste and add any additional seasonings you prefer.
-Serve immediately

Enjoy! :)

*We added a small pat of butter to the couscous when it was done cooking.

Whole Wheat Apple Pancakes or Waffles

Breakfast is hands down my favorite meal of the day. It doesn't have to be consumed in the morning but I love it. We host "breakfast for dinner" nights at our house every few weeks. This recipe is great because you can either make pancakes or waffles with the mix. I try to change it up and offer pancakes some meals and waffles at other meals. I love waffles but my husband prefers pancakes so we have to compromise. You will love these pancakes. They taste great with some sprinkled cinnamon and powdered sugar over them or you can drizzle maple syrup and chopped pecans or walnuts.  I prefer adding a dollop of greek yogurt on top of my pancakes or waffles. It gets me the protein I need to stay full for a while. Get creative and enjoy!

*TIP: Make a double batch and freeze the leftover pancakes or waffles. Then just take some out in the morning and heat in the microwave for 30 seconds for a quick and healthy breakfast before work.

Whole Wheat Apple Pancakes/Waffles
Serves: 4
Adapted by: http://eatathomecooks.com/2010/10/whole-wheat-apple-pancakes.html

Ingredients
1 1/2 cups whole wheat flour OR white whole wheat flour
1/2 cup all purpose flour
1 teaspoon cinnamon
1 tablespoon brown sugar
1 egg
2 cups low-fat or skim milk (I use unsweetened vanilla almond milk)
1 small apple, peeled and diced into small chunks
2 teaspoons baking powder
a dash of nutmeg
1/2 teaspoon lite salt
1/2 cup plain no sugar added applesauce
1 teaspoon vanilla extract

Directions:
-In a mixing bowl combine the dry ingredients together (flour, cinnamon, brown sugar, baking powder, nutmeg and salt)
-In a small bowl combine the egg, applesauce, milk and vanilla.
-Add the egg mixture to the dry ingredients and stir. Stir just until combined; do not over mix! Add additional milk if necessary.
-Stir in the chopped apple pieces.
-Heat a nonstick griddle or skillet over medium heat. Make sure to melt some butter on it or spray with cooking spray.
-Add approximately 1/4 cup of batter per pancake on the griddle or waffle maker. If cooking waffles, cook according to waffle maker instructions. Cook pancakes until bubbles form and the edges start to set. Flip and cook on the other side.
-Serve with butter, maple syrup, nuts, fresh chopped fruit, cinnamon, or whatever your little heart desires.

Enjoy! :)

Spicy Oven Fried Chicken

My husband is constantly asking me to make some fried chicken for supper. I have to admit that I have only done it a handful of times and every time I try to make it, I wind up disappointed because it just doesn't come out completely how I want it to. It is definitely edible but just not exactly like fried chicken should be like. I compromise with Bryan and often make this spicy oven fried chicken recipe. It is scrumptious and it makes him a happy camper, which in turn makes me happy. We typically serve this chicken recipe with some baked beans or homemade fries.

Spicy Oven Fried Chicken
Serves: 4
Adapted by: http://www.ivillage.com/spicy-oven-fried-chicken/3-r-122465

Ingredients
1 1/2 cups low fat buttermilk
1 tablespoon dijon mustard
1 tablespoon hot sauce
3 to 4 pound chicken, cut into 8 pieces or buy already cut pieces of chicken
1 1/2 cups panko breadcrumbs
1/2 cup cornmeal
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon lite salt
1/4 teaspoon to 1/2 teaspoon red cayenne pepper
cooking spray

Directions:
-In a large mixing bowl, whisk buttermilk, dijon mustard and hot sauce. Place chicken pieces in the bowl, making sure to completely submerge the chicken in the buttermilk mixture. Cover the bowl and place in the refrigerator for at least 1 hour.
-Preheat oven to 400 degrees. In a shallow pan, combine the breadcrumbs, cornmeal, paprika, garlic powder, salt and cayenne pepper. Remove a piece of chicken from the buttermilk mixture and roll in the breadcrumb mixture. Make sure to coat all sides evenly. Place each piece of chicken on a nonstick baking sheet or pan. Complete process until all chicken is ready to bake.
-Spray the chicken pieces with cooking spray or olive oil spray. I use olive oil spray. Bake in the oven for 40 to 50 minutes, or until chicken is cooked completely. The coating will be brown and crispy.
-Serve

Enjoy! :)

Roasted Green Beans with Cranberries & Walnuts

You all know I love my veggies. My husband probably thinks I cook way more veggie dishes and not enough starchy side dishes, but I just can't help it. This veggie dish is one of my favorites. It reminds me of a fall recipe but I make it throughout the year. This side dish tastes amazing with some roasted turkey and homemade dinner rolls.

Roasted Green Beans with Cranberries & Walnuts
Serves: 6 to 8 servings
Adapted by: http://www.onceuponachef.com/2011/11/roasted-green-beans-with-cranberries-and-walnuts.html

Ingredients:
2 pounds fresh green beans, washed and trimmed
4 cloves garlic, peeled and sliced
2 tablespoons extra virgin olive oil
3/4 teaspoon light salt
1/2 teaspoon fresh black pepper
1/4 teaspoon sugar
1 teaspoon lemon zest, from one lemon
2 teaspoons lemon juice, from one lemon
1/2 cup dried cranberries
1/2 cup walnuts

Directions:
-Preheat oven to 450 degrees. Line a baking sheet with foil.
-In a mixing bowl combine the green beans with garlic, olive oil, salt and pepper and place on the baking sheet. Roast in the oven for 15 minutes, then flip green beans over. Continue to roast in the oven until beans are tender, which is approximately another 10 minutes. Add the lemon zest, lemon juice, cranberries and walnuts and toss together. Add additional salt and pepper, if desired.
-Place in a serving bowl and serve.

Enjoy! :)

Grownup Hamburger Helper Mac N Cheese from scratch

I don't know about you, but I was raised on Hamburger Helper. I didn't particularly hate it but I definitely do not make it in our household. It is simply to easy to make your own from scratch and it is so much healthier. This is a great pasta dish to try this week. I think you will love it. There are tons of ways you can spice it up or make it your own dish. I will post the original recipe and then below discuss what I added to this dish. On a side note, you can use ground turkey or lean ground beef in this recipe.

With this being a pasta dish, you won't need any additional sides. It is a very filling meal. Eat a piece of fruit on the side if you feel like you need something else.

Grownup Hamburger Helper Mac N Cheese
Serves: 4 large servings
Adapted by: http://tastykitchen.com/recipes/main-courses/grownup-hamburger-helper-mac-n-cheese/

Ingredients:
1 pound lean ground turkey breast OR 1 pound lean ground beef
1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 clove garlic, minced
1 medium red bell pepper, chopped
1 tablespoon cornstarch
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon sugar
1/4 to 1/2 teaspoon crushed red pepper flakes
1 cup water
2 cups milk (I use 1% milk for this recipe)
1 1/2 cups whole wheat elbow pasta or other pasta of your choice (try to use whole grain or wheat versions)
1 cup baby spinach, chopped
1 1/2 cups reduced fat cheddar cheese, grated

Directions:
-In a large pot, add the olive oil and turn to medium high heat and brown the turkey until it is cooked. Once cooked, drain the grease and return to the pot.
-Add the onions and garlic and saute for 2-3 minutes or until softened. Add the red bell pepper and saute an additional 2-3 minutes. Add the cornstarch, paprika, garlic powder, sugar, red pepper flakes, water, milk, and pasta. Stir, bring to a boil, then reduce heat to low and simmer for about 10 minutes, making sure to cover the pot with a lid.
-Uncover and stir in the spinach and cheese. Mix until the ingredients are all combined and the cheese is melted. Turn off the heat and let sit for about 5 to 10 minutes or until the sauce has thickened to your liking.
-Serve

Enjoy! :)

*Tips: I like to add in diced green bell pepper and diced jalapeno for some added flavor and it always makes the dish look colorful and delicious.

Honey Mustard Pork Chops

Need a simple and quick dinner idea? Try this delicious and nutritious pork chop recipe. It takes just a few minutes to prepare and then all you do is grill it or cook it up in a saute pan. The pork chops are full of flavor and taste great. These pork chops are very versatile so you can cook almost any sides you prefer to eat with them. I cooked some oven roasted veggies, to use up the leftover veggies we had in our crisper drawer, and some fresh wheat bread.

Honey Mustard Pork Chops
Serves: 4
Adapted by: http://www.fortheloveofcooking.net/2010/09/honey-mustard-thick-cut-pork-chops.html

Ingredients:
1 pound boneless pork chops (try to use the thicker cut pork chops)
2 1/2 tablespoons dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons local honey
1 tablespoon soy sauce
1/2 tablespoon water
1 tablespoon fresh parsley, chopped OR 1 tablespoon dried parsley
3 cloves of garlic, minced
1/4 teaspoon ground ginger

Directions:
-In a small mixing bowl, combine dijon mustard, vinegar, honey, soy sauce, water, parsley, garlic, and ginger and combine with a whisk.
-Place pork chops in a large ziploc bag or deep dish baking dish. Pour the marinade over the pork chops and seal up the ziploc bag or cover the baking dish with a lid or saran wrap. Place in the refrigerator for 8 hours to marinate.
-Remove pork chops from the refrigerator and cook according to how you want to cook them.
-I cooked the pork chops in a saute pan on the stove that had a little olive oil in it to prevent sticking. I seasoned the chops with some fresh black pepper and they took about 6 minutes per side to cook completely.
-Once the chops are done cooking, remove from the skillet and keep warm on a plate in the microwave.
-Place the leftover marinade in the skillet and turn to high heat. Boil marinade for 3 minutes. Drizzle the sauce over the pork chops and serve.

Enjoy! :)

Whole Wheat Cinnamon Apple Muffins

The smell of homemade muffins being baked is simply one of my favorite smells. We eat muffins quite often in our household. They are perfect for a small snack, but we tend to eat them for breakfast with some form of protein and some fresh fruit. These are a great Spring like muffin in my opinion. They are light, fluffy, and delicious!

You can wrap leftover muffins in some saran wrap and freeze them. You will defrost them in the microwave for 20 to 30 seconds or you can turn your oven to 325 and heat them for about 20 minutes.

Whole Wheat Cinnamon Apple Muffins
Serves: 12-16 muffins or 20-24 mini muffins
Adapted by: http://www.lovintheoven.com/2011/10/whole-what-cinnamon-apple-muffins.html

Ingredients:
2 cups whole wheat flour OR white whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon lite salt
1 tablespoon ground cinnamon
1/2 cup butter, softened (I use light margarine sticks)
1/2 cup sugar
1/2 cup brown sugar, divided
1 large egg
1 cup reduced fat sour cream
2 large apples, cored and chopped into chunks

Directions:
-Preheat oven to 450 degrees and line muffin cups.
-Cream together butter and sugar, and 1/4 cup of the brown sugar. Mix in the egg and sour cream..
-Stir in the flour, baking powder, baking soda, salt, and cinnamon just until the mixture is combined and moistened. Do not over stir!
-Stir in the apple chunks.
-Pour batter evenly into lined muffin cups. Sprinkle the remaining brown sugar on top of all the muffins.
-Bake in the oven for 10 minutes, turn the heat down to 400 degrees, and bake an additional 5 to 10 minutes, or until a toothpick inserted comes out clean.
-Let cool and have a muffin

Enjoy! :)

*Tip: If you are using mini muffin pans, you won't cook them as long as you would if you were doing larger muffins.